Every mother must have a chocolate chip muffin recipe! This is my version, and my kids and their friends have had many a dozen of these delicious muffins. You may want to double the recipe and freeze half to have them on hand when needed.

I came up with this lemon poppy seed muffin when I was going through my spices that came in from simply organic and decided to use the poppy seeds. I actually am not a huge fan of them as I hate picking them out of my teeth! However, my husband loves them so these are for him!

I had leftover butternut squash and decided to try out this recipe. I didn't tell him that I was using squash in his muffins and I was so excited that he loved them. If you need to cook your squash you can find the instructions below the recipe but you can also find them in your freezer section too!

I make soup at my friends house as she hosted a ladies cooking class at her house. I wanted to make croutons but something a little different. I decided to make these mini-muffin croutons and each person can crumble on top of the soup. These were a big hit.

Note: These are not a muffin consistency as you would consider a "muffin". These are more of a crouton texture. Great for a salad or soup! You can also add some cheddar cheese, chopped jalapeño or even chopped scallions to the batter!

Some mornings we just want muffins and a cup of coffee. I am Italian and there is always pancetta in my refrigerator. Using fresh herbs in these muffins makes them extra special but if you don't have them handy go ahead and use dried.

*CHEFS NOTE* A little tip on finely chopping pancetta: place in the freezer for 15 minutes to firm then you will find it easier to chop with a sharp chefs knife.

What do you do with 1 carrot, 1 apple and some nuts leftover from Thanksgiving! You make Paleo Morning Glory Muffins! This recipe makes 12 muffins in my Bialetti Aeternum Muffin Pan! I used an ice cream scoop to make them all the same size.

Truth: I ate my first one warm with sunbutter spread over both halves (I cut in half to enjoy more sunbutter). The perfect snack with my cup of green tea this afternoon.

I used sunbutter (sunflower spread) but feel free to use your favorite nutbutter!

I made these for Customer Appreciation day at Nutrition Smart and they were a big hit. I made them as mini-muffins for samples but you can make them in a standard size muffin as well. These are all the flavors you enjoy in your Thanksgiving dinner.

As an Italian we always have polenta in the pantry stored in a canister. I love using ingredients that are handy or that are kept stocked. We are so lucky to have farmers markets every weekend and I love the fresh fruits and vegetables.

Every afternoon around 3pm I enjoy a cup of tea. I was looking around the pantry for something to eat with my tea and came up with these muffins. Keeping a stocked pantry comes in handy when you want a healthy muffin.

I have been buying so many local zucchini's lately and enjoying all of them. I didn't realize there were 3 good size ones in my refrigerator along with a bag of carrots so I made muffins. All of the other ingredients were handy in my pantry! These paleo zucchini and carrot muffins are great.